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    RSdaCat

    somewhere west of sanity

    Chef #722766

    somewhere west of sanity

    Joined: Jan 10, 2008

    My Journal

    Shared Recipe Meira's Rice

    "Fragrant, Autumnal, Delicious. Dairy or Parve (if you omit the butter or use olive oil instead)
    Make this ahead of time and bake at the last.
    I like to experiment, remember! So this is one that went well. Really, really, really, well. My Mom went crazy for it, my sister, who hates all things rice, loved it, my Dad who wants "just plain white..."

    Dec 14, 2011 on Food.com

    Favorited Chef Sephardi Kitchen

    Dec 5, 2011 on Food.com

    Favorited Chef Mirj

    Dec 5, 2011 on Food.com

    Reviewed Agurlce Salat or Medieval Cucumber Salad

    "Cool as a cucumber, actual scientific fact! If you are plauged by a hot dusty day this salat brings welcome refreshment, with enough bite to keep you interested. A wonderful thing to ride home to."

    Nov 18, 2011 on Food.com

    Favorited Chef Engrossed

    Nov 18, 2011 on Food.com

    Reviewed Lemon Soy Swordfish With Avocado Butter

    "This recipe is a KEEPER! The Avo butter esp. was so immensely easy and tasty, wicked smooth, and my new fave. Given the way it cuts the sat. fat it is going to be my "go to" holiday butter from here on in. Made a double batch to freeze for the upcoming festives.

    I am definetly going to try the exact recipe when I have the proper ingredie..."

    Nov 18, 2011 on Food.com

    Saved Recipe Marak Dar Marhzin (Pumpkin Stew) by Stacia_

    Aug 5, 2011 on Food.com

    Saved Recipe Old Widow Walker's Ziploc Omelettes by Pot Scrubber

    Aug 4, 2011 on Food.com

    « Previous 1 2 Next »

    About Me

    I figured I better put something here in case my Mom finds me...;+) I come from a long line of great cooks, tho not so long as Engrossed and they have taught me much about perfecting basic techniques, using the best of ingredients, and being bold.

    I LOVE to cook for people, though as previously stated, I am terribly bold and adventurous, so sometimes it is a challenge getting them to eat it. Also a challenge is keeping Kosher. Cooking for my synagogues oneg (sort of like a weekly potlatch) is an exciting and fantastic challenge.

    I am from all over but consider my culinary heritage to be Swedish; Lots of bold (read stinky) flavours. Bleu cheese, herring, sour cream, cheese, garlic...mmmm (you wondered why Engrossed is so dear to my heart) and New Mexican. (which is very different from traditional Mexican food thank you very much!) Which is lots of Green Chile (yesh there is a huge difference), corn, black beans, and fresh sweet peppers, and yes cheese. (my downfall)

    Almost all my dearest friends cook...it is an odd thing, but the people in my life whom I most relate to, seemly share this passion. They bake (a skill I do not partake in regularly) they mix, and broil, and BBQ, they laugh loudly or quietly, seldom and often, and usually at the slightest provocation. But shy or not they all cook...This is a lovely thing to discover about a new acquaintance, especially one on the way to becoming a friend.

    Lastly, I am contemplating writing a cookbook...one that would...well you will just have to wait and see. ;+D

    Shalom,
    ~daCat

    Favorite Foods

    Gahhhhhhhlic, Salmon (only wild caught and only Alaskan or Norwiedgian), Chocolate but not white, the darker the better, Cheese!(shakes fists), Baby Field Greens LOL, Herring, anything simultaneously creamy, crunchy, cheesey, and smokey annd covered with cilantro, avocado, and sour cream,

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    My Website

    http://www.israelnationalradio.com/

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